This spinach tortellini soup is really simple and tastes even better the next day. I got this recipe from a friend who's in culinary school.
Ingredients
- chicken broth: 2 cans (14.5 ounce cans)
- frozen chopped spinach: 1 pack (10 ounce pack)
- cheese tortellini: 1 pack (9 ounce pack)
- basil: 0.25 Tbsp (dried)
- garlic powder: 0.25 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
-
Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
-
Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.
